Fruitcake Cookies

[S_Wirth]

This is a recipe from Mr. Food back in 1998...it is a real treat!

Fruitcake Cookies

Yields about 4 dozen.

1 pound candied mixed fruit, diced (see note below)
2 cups chopped pecans
2 cups all-purpose flour, divided
1/4 cup (1/2 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
1/4 cup milk
1 tablespoon baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Preheat the oven to 325F degrees. Coat cookie sheets with non- stick cooking spray. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour, toss until evenly coated, then set aside. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1 1/2 cups flour, the baking powder, cinnamon, and nutmeg and beat until well blended. Stir in the fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15-18 minutes, or until golden. Remove to a wire rack to cool completely.

Note: Candied mixed fruit can include a combination of pineapple, red and green cherries, and citron, or, if you prefer, use just one of your favorite fruits.

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